Directions
- 1Prepare the choux pastry and mold it in éclair tart rings.
- 2Pipe the Tonka bean diplomat cream into the pastry.
- 3Evenly spread the cream using a spatula.
- 4Bake the pastry until golden brown.
- 5Once cooled, carefully slice the pastry lengthwise, creating a cavity.
- 6Pipe a layer of Tonka bean diplomat cream into the cavity.
- 7Smooth the cream with a spatula.
- 8Pipe peanut praliné over the cream.
- 9Add a layer of salted caramel.
- 10Pipe whipped milk chocolate ganache on top.
- 11Decorate with more salted caramel and peanuts.
- 12Garnish with a leaf-shaped wafer, gold leaf, and a scoop of ice cream.
Ingredients
- 125 g heavy cream
- 30 g glucose syrup
- 80 g milk chocolate
- 1 gelatin sheet
- 2.5 g gelatin powder
- 150 g heavy cream
- 1 pinch salt
- 225 g milk
- 0.5 tonka bean
- 70 g sugar
- 15 g cornstarch
- 2 egg yolks
- 25 g butter
- 0.25 teaspoon salt
- 120 g cold heavy cream
- 15 g powdered sugar
- 150 g roasted peanuts
- 100 g granulated sugar
- 20 g glucose syrup
- 30 g water
- 1 QS grape seed oil
- 0.5 tsp salt
- 160 g granulated sugar
- 30 g light corn syrup
- 120 g heavy cream
- 3 g salt
- 70 g butter
Equipment
ovenpastry bagspatulaknifesmall bowlspoontweezers
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